How to Cook Chicken Breasts

One of a unique collection of seventeen beautifully hardbound, single-topic cookbooks from the publisher of Cook's Illustrated, the magazine with a reputation for fanatical kitchen testing of recipes, ingredients, equipment and culinary techniques. In each slim volume, months of testing are pared down into simple advice on which methods work best to cook the foods everyone loves most. In this volume: An illustrated step-by-step guide to foolproof grilled, baked, roasted, sauteed, baked, and stir-fired chicken breasts and cutlets.

Chicken : From Maryland to Kiev

Here internationally renowned food writer Clare Furguson turns her attention to the world's most popular ingredient?chicken. This is a collection of the most delicious chicken recipes from around the globe, including the basic information you need to choose and prepare each cut. Each recipe is temptingly photographed with 10 shown step-by-step.

Quick from Scratch Chicken Cookbook

Go beyond boring baked boneless breasts! When you're in a rush and thinking–once again–of chicken and poultry, try something new. How does pecan-Crusted Chicken with Mustard Sauce sound? Southwestern Tortilla Salad? Maybe Grilled Chicken with Spicy Brazilian Tomato and coconut Sauce makes your mouth tingle. A full half of the recipes use already-cooked chicken–so leftovers will never be a problem!

Quick Chicken

NEW! 135+ imaginative chicken recipes, each with complete menu suggestions, all to make in 20-30 minutes, plus 50 easy recipes for starters, sides & desserts.

52 Ways To Wing It

Enjoy America's favorite finger food with 52 flavorful chicken wing recipes, plus sides, that span the world.

Faye Levy's International Chicken Cookbook

300 definitive recipes from 75 countries, both practical & sophisticated. Low in fat, cholesterol, and calories, chicken has recently become America's meat of choic. Each recipe has been adapted by Levy with her customary flair for clearly written directions that use easy-to -find ingredients.

Good Housekeeping 100 Best Chicken Dishes,

The newest cookbook in Good Housekeeping's best-selling 100 Best series focuses on a favorite food: versatile, low-calorie chicken. These easy-to-prepare, triple-tested dishes--from Lemon-Rosemary Roast Chicken to Arroz con Pollo to New Chicken Cordon Bleu--will please even the most discerning palate. The editors at Good Housekeeping keep the delectable recipes coming with their fifth entry in their popular 100 Best series. This time, chicken--always a favorite--is the star ingredient, and the magazine's tastiest recipes come complete with more than 35 color photographs. The diverse menu encompasses soups, stews, saut+s, stir-fries, grills, roasts, salads, sandwiches, and much more. As with all Good Housekeeping cookbooks, the directions are well laid out, easy to follow, and designed to help home cooks get great results every time. An informative introduction provides the essentials on purchasing chicken, safe preparation, and clever cooking techniques.

Prosciutto, Pancetta, Salame

The craft of curing meats has been handed down through generations by Italian artisan producers who follow these same careful techniques even today. In Prosciutto, Pancetta, Salame, bestselling author of the Italian Artisan cookbook series Pamela Sheldon Johns explores the art of preparing home-made salumi--the generic term that encompasses the range of Italian-made cured meats--and offers more than 40 recipes for antipasti, primi, and secondi. Featuring Grilled Shrimp and Zucchini Wrapped with Pancetta; Risotto with Grilled Sausages; and Sautéed Broccoli Rabe with Pancetta, Garlic, and Mushrooms; this artisan guide even includes instructions for preparing homemade sausage. Prosciutto, Pancetta, Salame offers a new appreciation for the integrity and dedication that goes into every slice. Full-color cookbook featuring 40 recipes as well as a detailed resource guide to the best artisanal cured meats, supplies, and products. Includes preparation, curing, and smoking information for a vast number of salumi from various regions in Italy. Features charming profiles of Italian artisan salumi producers who have successfully bridged the gap between maintaining the artisan tradition and achieving commercial success without sacrificing quality.

500 Greatest-Ever Chicken Recipes

Enjoy the versatility of chicken, turkey and game in this definitive collection of 500 delicious recipes. Every dish is illustrated in color and the instructions are presented in an easy-to-follow, step-by-step format to make cooking easy, satisfying and successful. This wonderful chicken cookbook provides inspiration for every occasion, from simply prepared soups, stir-fries and salads, to tasty midweek meals, barbecues and elaborate dinner-party creations. It features classic recipes such as Chicken Soup, Traditional Chicken Pie and Roast Chicken, as well as new ideas to ring the changes. As a high-protein, low-fat food, poultry is ideal for the weight conscious. There is a chapter devoted to recipes which are low in fat but high in flavour to respond to today's special concerns about healthy eating - and the book also includes lower fat versions of favorites usually considered out of bounds for slimmers, such as fragrant curries, lasagne and Chicken Kiev. Venture on a voyage of discovery as you experience the tantalizing flavours of cuisines from around the world including Italy, Greece, India, Thailand, the Caribbean and Morocco. You can learn how to enhance your chicken recipes with both familiar and more daring ingredients and seasonings, including ginger, cumin, lemons, tarragon, olives and cashew nuts and even the more experimental and exotic tastes of taramind, lemon grass, papaya and lavender. In addition to the 500 recipes there is also essential information about the different cuts of chicken and turkey, and a useful techniques section show you how to prepare them for cooking. Overall, encompassing detailed instructions on the ingredients and methods, together with hundreds and hundreds of outstanding ideas and instructions for meals, this will be the only chicken cookbook you will ever need.

Field Guide to Meat

What's the difference between pork sirloin and pork tenderloin? Are Spanish chorizo and Mexican chorizo the same thing? Do quail and Pheasant really taste just like chicken? Whether you are a casual griller or haute foodie, you need this filed guide. With engaging text from award-winning chef Aliza Green, this illustrated guide shows how to identify and prepare more than 100 difference kinds of meat, from beef and pork to lamb, poultry, wild game, sausages, and more. Featuring detailed descriptions, selection tips, and color photos for easy identification, this is every carnivore's one-stop reference book.

Chicken: Williams-Sonoma Collection

The bestselling cookbook series of the 1990s?now revised and updated with all new recipes, more illustrations, and a cutting edge design for the twenty-first century. The Williams-Sonoma Collection offers a thoroughly updated collection of recipes that builds upon the quality for which Williams-Sonoma is renowned. In response to suggestions and feedback from readers, hundreds of hours of market research have been devoted to the creation of this new series. New to these cookbooks is an updated format featuring an introductory chapter on the classics, as well as chapters in which recipes are broken down by season: Spring, Summer, Autumn, and Winter, making it easy to find the perfect dish for any occasion. With a fresh editorial concept, tested on thousands of cookbook buyers, award-winning authors?and even higher photographic, design and production standards throughout?the The Williams-Sonoma Collection is a new standard, worthy of the Williams-Sonoma name.

Cooking Light Chicken Cookbook

Cooking Light magazine is the number one authority on healthy cooking, diet, and exercise with a circulation of over 1.5 million subscribers. Over 140 easy-to-prepare recipes in every book.

Wild Game Cookbook

Unique cookbook devoted exclusively to game makes it easy for hunters to prepare tantalizing soups, stews, casseroles, steaks, roasts, sauces, and more from dove, pigeon, duck, goose, partridge, woodcock, pheasant, quail, rabbit, venison, etc. 112 recipes for down-to-earth dishes to prepare in camp or at home.

Gourmet Burger

In The Gourmet Burger, top European chef Paul Gayler presents a delectable range of delicious and imaginative burger recipes. Divided into six sections, Gayler shares some truly innovative and unique recipes for burgers made from beef (Bloody Mary Burger with Tabasco-cumin Ketchup, New Mexican Burger with Potato Mole, and Irish Stout Burgers with Mashed Blue Cheese Dressing), poultry (Bacon Wrapped Turkey Burger with Cranberry-peppercorn Relish), lamb (Spiced Mediterranean Burgers), fish (Miso Basted Salmon Burger with Mango-cucumber Salsa) and even vegetarian recipes (Southwest Red Bean Burger with Green Chili Mayo). Chef Gayler has collected and created recipes for burgers to suit every occasion and appetite, plus information on the origins, history and popularity of the burger, along with expert guidance on creating the perfect burger. He offers tips on using herbs, marinades, and glazes, and details the best cooking methods. With recipe contributions from some of the world's top culinary experts, and a host of mouth-watering sauces and relishes, salads and sides, the popularity of the homemade burger is guaranteed.

Complete Book of Chicken

Vast and authoritative, with 38 chapters containing nearly 500 recipes and 300 illustrations, The Complete Book of Poultry offers readers the very best methods for preparing chicken, turkey, duck, goose, quail, squab, and pheasant. Nowhere can you find the volume of testing and research that you do in Cook's Illustrated . Forty turkeys roasted to find the best Thanksgiving bird. Duck prepared ten different ways to ensure the crispiest skin and moistest meat. Countless chickens basted and turned to determine that preheating the roasting pan is the secret to the tastiest one. No other cookbook has taken this approach to the subject, and no other book has broken such new ground in the kitchen. Master recipes provide all the basics to prepare poultry in particular styles--from fried chicken to braised quail, sautéed turkey cutlets to roasted Cornish game hens. The variations follow: an exhaustive listing that will yield fresh recipes for years to come. These include delights like Sautéed Chicken Cutlets with Marsala, Chicken and Herb Dumplings with Spring Vegetables, and Cincinnati-Style Turkey Chili. There are even recipes specially designed to make use of leftovers. For grill enthusiasts, sidebars cover such topics as finding the best charcoal and setting up the grill for indirect cooking. Recipes range from easy grilled chicken wings to a show-stopping grill-roasted whole turkey guaranteed to be the best you've ever tasted. Step-by-step illustrations guide the reader through every technique. Informative sidebars rate everything from roaster racks to canned chicken broth. Enlightening, instructive, and invaluable, this is a book that any cook interested in poultry--and in learning the best way to prepare any bird--can't afford to be without.